Description
A traditional American dessert from the Florida Keys is key lime pie. It is renowned for having a creamy texture and a tart, refreshing flavor.
Description
A traditional American dessert from the Florida Keys is key lime pie. It is renowned for having a creamy texture and a tart, refreshing flavor.
_INGREDIENTS:
Graham Cracker Macadam Crust
11 (approximately 160 g) full-sheet graham crackers
1/2 cup (62 g) salted macadamia nuts
2 tablespoons (25 g) granulated sugar
Zest of two limes
5 tablespoons (71 g) unsalted butter, melted
Filling
28 ounces (two 14 ounce/793 g cans) whole sweetened condensed milk
1 cup (240 ml) lime juice
4 large egg yolks
1 teaspoon of lime zest
Other topping: lime zest, lime wedges, macadamia nuts, whipped cream or meringue topping
_INSTRUCTIONS:
1. Preheat the oven to 350°F (177°C).
2. Prepare the crust: In a food processor, pulse the graham crackers, zest of two limes, sugar and macadamia nuts until coarse crumbs, leaving a few large pieces. Pour this mixture into a medium bowl. Add the melted butter and stir until everything is evenly combined. The consistency will be thick, grainy and sandy. Don't be afraid to break up any larger pieces.
Transfer mixture to an ungreased 9-inch pie dish. Using your hands, pack the crumbs into the bottom and edges to form a crust. Apply moderate pressure, tapping until the mixture is no longer crumbly. Run the back of a spoon along the junction between the edge and the bottom to help round the crust. This will prevent it from falling apart when you cut into the pie.
Place the crust in the refrigerator, between 15 and 20 minutes, to firm up the butter and amplify the lime flavor.
3. Pre-bake the crust for 8 minutes. Remove from oven and leave oven on.
4. Prepare the filling: In a bowl, whisk the sweetened condensed milk, lime juice and egg yolks (you can also use an electric mixer). Add the lime zest and rum. Mix well. Then pour this mixture into the hot crust.
5. Bake the pie for 18 to 20 minutes or until the center barely moves. It should be largely defined. Leave to cool completely on a rack after removing from the oven. Sprinkle with lime zest. Cover and refrigerate for at least an hour (or up to three days) before serving.
6. Garnish as desired.
7. Store leftovers in the refrigerator for up to 1 week.
Graham Cracker Macadam Crust
11 (approximately 160 g) full-sheet graham crackers
1/2 cup (62 g) salted macadamia nuts
2 tablespoons (25 g) granulated sugar
Zest of two limes
5 tablespoons (71 g) unsalted butter, melted
Filling
28 ounces (two 14 ounce/793 g cans) whole sweetened condensed milk
1 cup (240 ml) lime juice
4 large egg yolks
1 teaspoon of lime zest
Other topping: lime zest, lime wedges, macadamia nuts, whipped cream or meringue topping
_INSTRUCTIONS:
1. Preheat the oven to 350°F (177°C).
2. Prepare the crust: In a food processor, pulse the graham crackers, zest of two limes, sugar and macadamia nuts until coarse crumbs, leaving a few large pieces. Pour this mixture into a medium bowl. Add the melted butter and stir until everything is evenly combined. The consistency will be thick, grainy and sandy. Don't be afraid to break up any larger pieces.
Transfer mixture to an ungreased 9-inch pie dish. Using your hands, pack the crumbs into the bottom and edges to form a crust. Apply moderate pressure, tapping until the mixture is no longer crumbly. Run the back of a spoon along the junction between the edge and the bottom to help round the crust. This will prevent it from falling apart when you cut into the pie.
Place the crust in the refrigerator, between 15 and 20 minutes, to firm up the butter and amplify the lime flavor.
3. Pre-bake the crust for 8 minutes. Remove from oven and leave oven on.
4. Prepare the filling: In a bowl, whisk the sweetened condensed milk, lime juice and egg yolks (you can also use an electric mixer). Add the lime zest and rum. Mix well. Then pour this mixture into the hot crust.
5. Bake the pie for 18 to 20 minutes or until the center barely moves. It should be largely defined. Leave to cool completely on a rack after removing from the oven. Sprinkle with lime zest. Cover and refrigerate for at least an hour (or up to three days) before serving.
6. Garnish as desired.
7. Store leftovers in the refrigerator for up to 1 week.
